The type of flavoring used in a winning barbecue dish should be symphonious to ensure that complementary flavors are produced.
Judges also look at the balance of the seasoning, smoky character and the natural taste of meats involved.
When the taste is too powerful, like in the case of spiciness, or saltiness or sugar, this will also adversely affect the score.
The key ingredient here is that considerable amounts of both savory, sweet, smoky, and a twig of tangy should be achieved.
Products that are smoked are defined by how the wood that is used to conduct the smoking process is selected and this paper is a confirmation of that.
It is worth mentioning that greens like hickory, mesquite, applewood, and cherry give varying measure of smokiness that must complement, not mask, the meat flavor.
Sauce is very essential, but they should not overpower the real flavor of the meat.
All that some of the judges like is the thin layer of sauce, the others like an actual glaze on top of the dish.
Tenderness: Achieving the Perfect Texture
The meat should be firm to a certain extent but not tough or soft and pulpy in texture.
The pits themselves are judged for their appropriateness to the category present, this may include, brisket, ribs, or pulled pork.
The Internal temperature of brisket should be at about 195 degrees Fahrenheit; when bitten into, the texture should be juicy, but should not be able to cut easily.
Ribs should be easily wanting to be cut or bitten – when bitten, it should have a clean bite mark, when chopping, it should not separate itself easily from the bone but should pull off easily with the bone attached.
Pulled pork, therefore, should be tender and juicy and not tough or hard to cut: instead, it must be easily shred by a fork.
Appearance: First Impressions Matter
Cooperating judges sample the dishes and assess the presentation features of the dish that they are to taste.
Organization is important in scoring since a well arranged plate shows that the competitor cared in arranging her or his plates.
Information includes matters of taste and texture; meat should have an appealing color; a dark brown or caramelised type of appearance, although not scorched.
Arrangement of the grill marks, even slicing, and a gleaming coats of the sauce enhance the overall outlook of an entry.
It should be noted that garnishing should not be excessive as it detracts from the focus on the actual meat.
three aspects and win high scores and gain the favor of the judges inside the competition venue.
